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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Chef-Head

Barbados, Treasure Beach · Job Posted May 15, 2026
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Job Responsibility

  • Prepares and cooks foods of all types
  • Reviews and adjust systems and procedures in the kitchen
  • Develops, designs, or creates new menus and recipes
  • Demonstrates knowledge of high quality food products
  • Ensures compliance with food handling and sanitation standards
  • Ensures compliance with all applicable laws and regulations
  • Follows proper handling and right temperature of all food products
  • Knows and implements brand’s Safety Standards
  • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies
  • Maintains purchasing, receiving and food storage standards
  • Operates and maintains all department equipment and reports malfunctions
  • Supports procedures for food & beverage portion and waste controls
  • Develop and implement environmentally friendly processes
  • Checks the quality of raw and cooked food products
  • Assists in determining how food should be presented and creates decorative food displays
  • Supervises and coordinates activities of cooks and workers
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Supervises and manages employees
  • Manages all day-to-day operations
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Serves as a role model to demonstrate appropriate behaviors
  • Ensures and maintains the productivity level of employees
  • Ensures that menu items are prepared and presented according to use record standards
  • Establishes and maintains open, collaborative relationships with employees
  • Estimates daily production needs on a weekly basis
  • Leads shifts while personally preparing food items
  • Achieves and exceeds goals including performance goals, budget goals, team goals
  • Develops specific goals and plans to prioritize, organize, and accomplish your work
  • Comprehends budgets, operating statements and payroll progress reports
  • Schedules employees to business demands
  • Understands the impact of departments operation on the overall property financial goals
  • Orders employee uniforms according to budget
  • Reviews staffing levels
  • Provides services that are above and beyond for customer satisfaction and retention
  • Manages day-to-day operations
  • Improves service by communicating and assisting individuals
  • Sets a positive example for guest relations
  • Handles guest problems and complaints
  • Strives to improve service performance
  • Helps employees receive on-going training
  • Identifies the developmental needs of others
  • Identifies the educational needs of others
  • Assists as needed in the interviewing and hiring of employee team members
  • Participates in the employee performance appraisal process
  • Solicits employee feedback
  • Participates in training the Restaurant and Catering staff on menu items
  • Provides information to supervisors, co-workers, and subordinates
  • Analyzes information and evaluating results
  • Attends and participates in all pertinent meetings.

Requirements

  • High school diploma or GED
  • 4 years experience in the culinary, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 2 years experience in the culinary, food and beverage, or related professional area.
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